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Storing Crème Brule
So I’ve got a problem with my Crème Brule, after I make it I stick it in the fridge and after about a day, the melted sugar gets wet and dissolve. Anyone have this problem, and better yet, have a fix?
Just for some more background, I make crème Brule in bulk, usually a few dozen ramekins worth so I have to use a propane torch, a butane torch takes way to long, and does cause the same problem. I try to serve them with in the day, but some times my lack of free time means I have to store them for a few days, and they always turn out tasting great, but soggy.
Please help my sweet tooth.
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